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Yield: 1 sandwich
Walnut bread, sliced 3/4-in. thick – 2 slices
Fig jam – 1 Tbsp.
Prosciutto, thinly sliced – 4 to 5 slices
Watercress, stems removed – as needed
Mascarpone-Gorgonzola spread (recipe follows) – 1 1/2 Tbsp.
Method:
Spread 1 slice walnut bread with jam; top with prosciutto and watercress. Spread other slice with cheese mixture. Put slices together and serve.
Mix equal parts softened mascarpone and Gorgonzola cheese.
Generate hotel SOPs, operational documents, training materials, checklists, and hospitality templates faster with the new AI-assisted SetupMyHotel Member Portal.
Access practical hotel resources, downloads, and tools built specifically for hotel teams.
Available exclusively for active Patreon members.